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Asian Noodle Salad with Sunflower Dressing


100 g rice stick noodles

¼ cabbage, shredded

3 carrots, coarsely grated or very finely julienned

1-2 spring onions, finely sliced

Handful basil, roughly chopped

Handful mint, leaves picked & roughly chopped


8 tbsp sunflower seeds, toasted then cooled

4 tbsp tamari/light soy sauce

2 Tbsp maple syrup

2 Tbsp lime juice

Place the noodles in a heat proof bowl and cover with boiling water. Allow to stand for 10 minutes or until softened. Drain and refresh under cold water. Drain well, then roughly chop. Place into a large bowl.

Combine the cabbage, carrots, spring onion, and herbs in the bowl with the noodles.

Place all the dressing ingredients into a blender or food processor, and blend until smooth.

Arrange the salad into a serving bowl or platter, and drizzle the dressing over. Serve garnished with extra toasted seeds & herbs if desired.

Asian Noodle Salad w Sunflower Dressing
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